• Unsalted, shelled peanuts (roasted or unsalted) – 1 cup = approximately 160g
  • Filtered water – 800 ml
  • Optional: Hydrated pitted dates – 3 pcs


  • Step 1: Wash the peanuts well under running water using a sieve

  • Step 2: Transfer to a container and cover with water. Let it soak for about 8 hours at room temperature

  • Step 3: Drain the water and transfer the peanuts to a pan. Cover with water and bring to a boil. As soon as it boils, turn off the heat and let it rest for about five minutes

  • Step 4: Discard the water and take the peanuts and dates (optional) to the blender. Add 800ml of filtered water and blend well until smooth

  • Step 5: With a clean, fine dish towel, or with a voile strainer, strain the milk


  • 1: If you use raw peanuts, the milk will be smoother

  • 2: If you use roasted peanuts, the milk will be fuller

  • 3: This milk lasts about 5 days if well kept in the fridge

  • 4: You can spread the peanut milk residue over a baking sheet and put it in the oven at a low temperature until dry and slightly toasted. Use it to spice up granole or make cookies, for example

  • 5: We disregard the soaking time in the recipe time